Enjoy an easy, delicious Peach Cobbler made with flaky Pillsbury pie crusts, sweet peaches, warm spices. The perfect Southern classic dessert!
Who doesn't love a good peach cobbler? It's easily one of my favorite desserts-both to eat and to make! I wanted to keep this recipe simple and stress-free, so you can enjoy all the flavor without the fuss.
I actually learned how to make peach cobbler from my mom. Believe it or not, she never made hers completely from scratch, and clearly, the apple doesn't fall far from the tree! But as long as we're not cutting back on flavor, I'd say we're doing just fine, wouldn't you?
Video Tutorial
Why You'll Love This Recipe
Quick & Easy: No homemade crust hassle-just Pillsbury pie crust for a flaky, golden finish.
Classic Comfort: Sweet peaches paired with warm spices for that Southern-style cobbler flavor.
Simple Ingredients: Uses pantry staples and canned peaches for convenience.
Perfect for Any Occasion: Ideal for family gatherings, holidays, or a cozy weeknight dessert.
Make Ahead Friendly: Easy to prep in advance and tastes even better the next day.
Includes a how-to video for visual learners.
Tips for making the Southern Peach Cobbler:
Use Chilled Pie Crust: Keep the Pillsbury crust cold until ready to use for the flakiest texture. Remove from the refrigerator when beginning to prep the recipe to allow ease of rolling out the crust.
Add Extra Flavor: Sprinkle cinnamon, nutmeg, or a dash of vanilla extract into the filling for a warm, spiced taste.
Prevent Over-Browning: If the crust browns too quickly, loosely cover with foil during baking.
Let It Rest: Allow the cobbler to cool for at least 15 minutes before serving so the filling sets.
Serve Warm: Best enjoyed warm with a scoop of vanilla ice cream or whipped cream on top.
Key ingredients needed for the Pillsbury Peach Cobbler:
Pillsbury Pie Crusts: Ready-made for a flaky, golden topping without the extra work.
Peaches: Canned, fresh, or frozen peaches work-canned peaches in light or heavy syrup are the easiest option.
Granulated Sugar: Sweetens the filling and balances the tartness of the peaches.
Butter: Adds richness and helps create a delicious, slightly caramelized filling.
Warm Spices: Cinnamon and nutmeg bring that classic Southern cobbler flavor.
Vanilla Extract (Optional): Enhances the sweetness and depth of flavor in the filling.
How to make the Peach Cobbler:
- Add your filling ingredients into a pot and heat.
- Meanwhile, place two pie crusts into your baking dish and brown them in the oven.
- Once the crust is brown, remove it from the oven and pour the filling into the crust.
- Add two more crusts over the filling mixture and seal around the edges.
- Add more butter and spices on top of the pie crusts.
- And we're ready to bake!
I'll share a little secret to make the cobbler even better. Instead of using store-bought nutmeg, grate your own. Another little trick I learned from my mother. You all, this is a game-changer! It's very simple, but makes a big difference! Freshly grated seasonings really give the dessert a lot more flavor.
Frequently Asked Questions:
How do I store the Peach Cobbler?
Store the cobbler covered with foil/air tight in the refrigerator for up to four days.
Why is my Peach Cobbler watery?
Ensure not to add too much liquid with the cobbler and bake it long enough. Give it 15 minutes to rest after removing it from the oven so the juices have time to set.
Why is my Peach Cobbler dry?
There was not enough liquid added to the cobbler or it was cooked for too long. It's delicate balance and also takes trial and error to figure out your preference of liquid consistency.
Why make the Peach Cobbler with canned peaches?
Making the recipe allows you to make and enjoy Peach Cobbler any time of the year. They are also convenient to use and do not require any peeling or cleaning or slicing. You also don't have to worry about whether or not the peaches will be ripe enough.
More of my recipes with Peaches:
If you love pound cake, try my Peach Cobbler Cream Cheese Pound Cake.
Cheesecake lover? Then you'll love my Peach Cobbler Cheesecake.
How about peaches for breakfast? Try my Peach Cobbler French Toast recipe.
Peach Cobbler with Pillsbury Pie Crust
Ingredients
- 30 oz of sliced peaches
- ½ tablespoon cinnamon
- ½ tablespoon nutmeg
- 4 tbsps unsalted butter
- ½ c granulated sugar
- 2 teaspoon cornstarch
- 2 tsps vanilla
- 4 Pillsbury pie crusts 2 boxes
Instructions
- To prepare the filling:Â
- First, drain the can of peaches and pour juice into a medium-sized pot over medium heat. Sit the peaches aside.Â
- Slightly heat the juice and then add the cornstarch.
- Whisk until cornstarch lumps are almost gone.Â
- Add the butter, sugar, vanilla, nutmeg, and cinnamon and whisk.Â
- Let simmer for about 1 minute or until it slightly thickens.
- Remove from the heat and return the peaches to the mixture.Â
- To prepare crusts:
- Preheat oven to 350 degrees.
- Layer a medium-size baking dish with two buttered pie crusts.
- Bake for 10 minutes or until slightly golden brown.Â
- Remove the crust from the oven and pour the filling into pie crust.
- Cover with the two remaining pie crusts.Â
- Brush the crust with butter and sprinkle with nutmeg and sugar.Â
- Bake for 30 minutes or until the top crust is golden brown.Â
- Allow to rest for 10-15 minutes before serving.
E says
I would add that to make the cornstarch less clumpy to mix it beforehand and I used the one can of peaches and it was dry. Trying it again with two and a smaller pan! Thank you!
Ashley Frederick says
Thank you for your input! I hope it comes out great!
Melanie Drummer says
Pie recipe is absolutely amazing. I've made it a few times and everyone loves it. Thanks for sharing. You are a blessing.
Ashley Frederick says
Thank you so much Melanie! I really appreciate you. You are most welcome!
David A Gunter says
mmm mmm Good!
Ashley Frederick says
Thank you!
Brandy says
I don’t see the recipe card
Ashley Frederick says
Scroll to the bottom of the article.
Saundre Henderson says
Excellent!!! Made for Super Biwl party, didn’t last 15 minutes
Ashley Frederick says
Alright now! I'm so glad it was a hit!
Patricia A Piehl-Pikes says
I love this recipe...my husband's very favorite and one I can make easily. Thank you so much!
Ashley Frederick says
Thank you very much! I'm glad you all loved it!
Jody L says
Hey there, this reminds me of my grandmother’s peach cobbler so thank you so much for this recipe. My question is about the canned peaches is it heavy or lite syrup or 100% juice. To many choices lol. Thanks again
Ashley Frederick says
Thank you! I like to use heavy syrup because it's thicker than the rest. If you are someone who likes a peach cobbler that's a little "runny" then I would choose the peaches in lite syrup. I have used both. I'm sure the 100% juice option would work just as well as the lite syrup option.
Valerie Minnick says
Thank you for this fabulous, easy recipe. I have made it at least 6 times and it always comes out perfect! The only thing I add is a scoop of vanilla ice cream when serving. 🙂 It is definitely one of my husband's favorites.
Ashley Frederick says
Thank you Valerie! I'm so happy that you all love it. I bet it is great with ice cream. I'll have to eat it that way the next time I make it.
Bella says
Did you use two 30oz cans of peaches?
Whip it like Butter says
I use 30 oz of sliced peaches. I usually buy one large can.
Lynda says
haven't made this yet, but sound delicious !! can you use different fruits, like cherries? If so, can, jar and how many?
Whip it like Butter says
Thank you! I have not tried to add fruit to the recipe. The candy is not typically jarred, but it can be frozen.
Paul says
Ingredients dont show vanilla but does in instructions.
Whip it like Butter says
Thank you for catching that! My apologies. It's been fixed.
Dean Cox says
Is this for a 9 x 13"pan? Also do you lay the crust on top of each other?
Whip it like Butter says
It is a 9 x 13 inch pan in the video. If using that size pan you can overlap them as show in the recipe. The video recipe is double of the recipe card. I hope you enjoy!
Cynthia Wiggins says
What do you mean by 'buttered pie crusts'? Do they come buttered? Should I butter the top, bottom, between? The second use of pie crust does not mention butter.
Ashley Frederick says
They do not come buttered so you should butter the top of them- the bottom and top crusts. To make it easier, you can melt the butter and brush the tops of the crusts.
mimigirl46 says
Hi Ashley! I do love peach cobbler! This is a easy recipe indeed, I have a question, why do you use 2 pie crusts?
I would like to try this!
Ashley says
Awesome! The crust is part of what makes the cobbler. The crust used in this recipe is not very thick and forms somewhat of a "blanket" around the filling. I hope you enjoy it!
Thatsmeonline says
This looks so good! Thank you so much for sharing this recipe! I can't wait to try it. Normally I try to cut down on sweet stuff but that's what I absolutely need this day and I think it will be worth to break my resolution (it better be!). 😉
Love,
Claudia http://thatsmeonline.net
Ashley says
Thank you! I really appreciate you stopping by. It will definitely be worth it lol.